Smoked Trout Mousse ( Feb, 1997)

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Smoked Trout Mousse ( Feb, 1997) Ingredients

4 Smoked trouts	1/4 c Mayonnaise
2 pk Unflavored gelatin	1 Onion
2 c Clarified fish stock	2 tb Dry Madeira or Sherry
1 1/2 c Fresh cream	Salt and white pepper; to
1/2 c Cream cheese	Tomato; olives and bell

Instructions for Smoked Trout Mousse ( Feb, 1997)

Dissolve 1 pkg gelatine with the fish stock and Madeira wine. Stir over an ice bath until it resembles egg white. Pour 1/2 the fish gelatine into fish mold and keep turning to coat, holding mold over an ice bath or place it in freezer. Decorate with 2 slices pitted black olives dipped in gelatine for the eyes. Use slices of red bell pepper for the fins in the same way and a slice of tomato for the mouth. Chill. Prepare mousse: Dissolve 2nd pkg gelatine in a little water . Process onions, add skinned and boned trouts along with the rest of the ingredients and process 1 minute. Add dissolved gelatin and process just to blend. Pour over fish gelatin in mold. Chill until firm. Pour rest of gelatin on top. Chill at least 6 hours. Unmold onto a serving dish, surround with shredded lettuce. NOTES : This makes an impressive buffet dish. If you wish, you may omit the fish stock part and make just the mousse. Recipe by: Miriam P. Posvolsky Posted to EAT-L Digest by Leon & Miriam Posvolsky on Sep 15, 1997

Main Ingredient: Cuisine: Uncategorized

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